Table 3 Thermodynamic parameters for irreversible inactivation of Z. jujuba peroxidase.

From: A novel peroxidase from Ziziphus jujuba fruit: purification, thermodynamics and biochemical characterization properties

Temp. (K)

Kd (min−1)

t1/2 (min)

∆H* (kJ/mole)

ΔG* (kJ/mole

∆S* (J/mole)

D value

Ea*(d) Kj/mole

Z value

328

0.0059

117.46

118.2

83.42

106

388

120.93

17.3

333

0.0086

80.58

118.16

83.387

104

268

338

0.01

69.30

118.12

83.35

103

230

343

0.0519

14.15

118.08

81.33

107

44

  1. The enzyme was incubating at various temperatures, then the enzyme activity was measured using the standard assay method. One milliliter of a reaction mixture containing 0.008 M hydrogen peroxide, 0.04 M guaiacol, 0.05 M sodium acetate buffer (pH 5.5), and an amount of enzyme.
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